Description
These Baked Greek Lentil Meatballs are a delicious and healthy vegetarian alternative to traditional meatballs, packed with protein-rich lentils and aromatic herbs. Paired with a refreshing homemade tzatziki sauce, this easy-to-make dish offers vibrant Mediterranean flavors perfect for a nutritious lunch or dinner.
Ingredients
Scale
For the Lentil Meatballs
- 1 ½ cups cooked brown lentils (canned is fine)
- ½ red onion, finely chopped
- ¾ cup bread crumbs (gluten-free if needed)
- ¼ cup fresh chopped mint
- ¼ cup fresh chopped parsley
- 2 tablespoons tomato paste
- 1 egg
- ½-1 teaspoon salt
- Black pepper to taste
- ½ teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon soy sauce
- Juice from ½ lemon
For the Tzatziki Sauce
- ½ cup yogurt
- ¼ cup shredded cucumber
- Juice from ½ lemon
- Pinch of salt
- Pinch of black pepper
- 1 garlic clove, minced
- ¼ cup fresh chopped dill
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking the meatballs evenly and achieving a golden crust.
- Prepare the Meatballs: Add the cooked brown lentils, finely chopped red onion, bread crumbs, fresh mint, fresh parsley, tomato paste, egg, salt, black pepper, paprika, oregano, soy sauce, and lemon juice to a food processor. Pulse until well combined but still retaining some texture for a better meatball bite.
- Form the Meatballs: Using your hands or a spoon, roll the lentil mixture into even-sized balls, about 1 to 1.5 inches in diameter. Place them on a parchment-lined baking sheet to prevent sticking.
- Bake: Bake the meatballs in the preheated oven for 30-35 minutes, or until they are firm to the touch and golden brown on the outside. Turn them halfway through baking if needed to brown evenly.
- Prepare the Tzatziki: While the meatballs bake, combine the yogurt, shredded cucumber, lemon juice, salt, black pepper, minced garlic, and fresh chopped dill in a bowl. Mix well and refrigerate until ready to serve.
- Serve: Serve the warm baked lentil meatballs alongside the cool, creamy tzatziki sauce. They pair wonderfully with pita bread, quinoa, or roasted vegetables for a complete Mediterranean-inspired meal.
Notes
- If you prefer a gluten-free dish, substitute regular bread crumbs with gluten-free breadcrumbs.
- Make sure to drain and rinse canned lentils well if using to avoid excess saltiness.
- For a vegan version, replace the egg with a flax egg or chia egg alternative.
- You can prepare the tzatziki sauce a few hours ahead to allow the flavors to meld better.
- Rolling the meatballs with slightly wet hands can prevent sticking and create smoother shapes.
